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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-07-2011, 07:39 PM   #1
Full Fledged Farker

Join Date: 05-29-11
Location: Rochester, NY
Default Pork Shoulder

Today I did my first pork shoulder where I was actually paying attention to what I was doing, and focusing on comp-ready pork. IT cooked a little faster than I anticipated, but only by about 45 min, so it was in the wheelhouse. This is the first time I have set a time to finish, and I was actually done when I said I would ( woo hoo ). The cook wasn't without challenge. I lost a bunch of heat during a pretty big rain storm, but still managed to keep my cool, and keep things under control. The pork was at 199 internal temp when I pulled it off the grill.

So, fast forward to "pulling time" My plan was to slice the money muscle, and pull the rest. When I pulled the bone out, the muscle broke in two, and I am not altogether sure I could have sliced it. It broke apart REALLY easy. So, I am wondering, did I pull it off at too high a temperature? The flavor and consistency was great everywhere else, but this one item is bothering me. So in theory, what could I have done better here?
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Old 08-07-2011, 07:43 PM   #2
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Location: Osage City, Kansas

When I plan on slicing, I pull it off in the 185-190* range. I think the 199* is pushing it for slicing.
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Old 08-07-2011, 07:52 PM   #3
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Originally Posted by Puppyboy View Post
When I plan on slicing, I pull it off in the 185-190* range. I think the 199* is pushing it for slicing.
Thanks!! I'll have to try that next time...
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Old 08-08-2011, 04:42 PM   #4
is Blowin Smoke!

Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay

For comps...if you're serious about them (I'm not and I don't do them...) you should cook multiple butts and/or shoulders. Cook some to pull and some to slice. Good slicing meat isn't always pullable. Good pulled meat can be very difficult to slice.
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Thanks from:--->
Old 08-08-2011, 05:49 PM   #5
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

^^^ what cook said, and I do take comps seriously. I'll cook no less than 3 for something like KCBS; usually 4. 2 come off at about 180 degrees, the other two off right at 200. I identify which ones ahead of time; meaning I choose the 2 with the best looking money muscles and trim them accordingly.

Sliced pork doesnt pull properly and visa. versa.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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